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Cleaver

I’m new to Kitchen Knife Forum and was hoping to get some thoughts on a descent cleaver. I own a 10” Shun Ken Onion chef’s knife, a 12” Global chef’s knife, and a 6.75” Asai Enji nakiri, all of which I love!

I am looking for a cleaver of similar quality to these knives. I was thinking about going with another Global but wanted to try a new brand that would offer the same performance that I am used to.

Discussions about cleavers are usually confusing because the term is used to cover a variety of knives. While most people think of a cleaver as a big heavy knife to chop through bone, there are cleavers that are meant for vegetables. People try to distinguish these knives, by calling them vegetable knifes, or Chinese chef knifes.

Cleavers come in all shapes and sizes, depending on what critter they are meant to break down. The common shape, the rectangle, generally are divided by three edge types, thin, medium, and thick. A thin edged cleaver is known as a slicing cleaver. A medium edge cleaver is known as a chopping cleaver. Both cleavers are intended for vegetables. To make matters even more confusing, some makers will call a slicing cleaver #6, while a chopping is #7. A chopping cleaver, has extra weight to assist with the chopping style cut. A chopping cleaver, can slice, and a slicing cleaver can chop.

Thick edged knives come in different versions, there is one for boning poultry and cleaning fish, to a heavy knife for chopping through poultry and fish bones. Even the thick edge knifes are designed with control and precision in mind. There are videos on YouTube, showing Chinese cooks breaking down critters into serving portions.

The question is do you want a cleaver to cut up vegetables or are you looking for one to chop bones? If you are looking to chop bones, how precise do you want to be? If you are looking to chop up chickens or pork ribs, then a western style cleaver might suit you.